A recipe for Bistek Tagalog (Filipino Beef Steak)! Thin slices of beef are marinated in a soy sauce calamansi mixture, pan-fried, and topped with onions.
Bistek Tagalog is a comforting and fairly easy dish made from marinating thinly pounded pieces of beef in soy sauce and calamansi juice (one of my favorite ways to use Calamansi!). After marinating for at least an hour and up to overnight, the beef slices are pan-fried until golden, then simmered in the soy calamansi sauce until tender.
Serve the beef immediately from the pan topped with the onion rings and alongside rice.
A Few Tips
I went with the traditional beef, but Kawaling Pinoy also has a Pork Bistek recipe.
After thinly slicing the beef (I used top sirloin), pound well on each side to tenderize before adding the the marinade.
I used equal parts soy sauce and Calamansi juice for plenty of citrus flavor. If desired, you can scale the juice back to 1/4 cup (60 milliliters) to focus more on the soy sauce. Make sure there are no calamansi seeds in the marinade.
Marinate the beef for at least an hour or up to overnight to really soak in the flavor if not short on time.
The beef should be pan-fried just until golden, about 1 minute per side. Cook in batches if needed. Simmer in the sauce until cooked through and tender, about 5-10 minutes. Tougher cuts of meat may need to simmer longer.
I sliced half of a large onion into thin pieces to add to the marinade, then cut the other half into thick rings to serve on top. You can also use two small onions or red onion.
Notable Ingredients
Calamansi (Kalamansi, Calamondin Orange) is a type of citrus native to Southeast Asia. The fruit has an orange sour flesh and a thin, sweet rind that starts green, but turns orange as it ripens.
The fruit can be found in the produce department or the juice frozen in some markets featuring Filipino ingredients. They are small, so you will need a few to get 1/3 cup (80 milliliters) of juice. If you are unable to locate them, substitute with Meyer Lemon or lemon (I have seen mixtures calling for 1 part orange juice to 3 parts lemon juice).
Looking for more Filipino recipes?
Try my:
- Champorado (Filipino Chocolate Rice Porridge)
- Melon sa Malamig (Filipino Cantaloupe Drink)
- Pandesal (Filipino Bread Rolls)
Bistek Tagalog (Filipino Beef Steak) Recipe
Adapted from Panlasang Pinoy
Bistek Tagalog (Filipino Beef Steak)
Ingredients
- 1/3 cup (80 milliliters) soy sauce
- 1/3 cup (80 milliliters) fresh calamansi juice
- 1 large onion half thinly sliced, half cut into thick rings
- 4 cloves garlic peeled and minced
- 1/2 teaspoon freshly ground black pepper
- 1 pound (450 grams) beef sirloin cut into thin, 3 inch (7.5 centimeter) wide pieces
- 2 tablespoons (30 milliliters) vegetable oil
- 1/2 cup (120 milliliters) water
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine the soy sauce, calamansi juice, thinly sliced onion pieces, garlic, and pepper.
- Pound the sliced beef sirloin on each side and add to the marinade. Cover and refrigerate for at least 1 hour and up to overnight.
- In a large pan, heat oil over medium high heat. Add the onion rings and cook, stirring occasionally, until just softened. Remove to a plate and set aside.
- Remove the beef from marinade and add to pan in a single layer, in batches if needed. Cook until browned, about 1 minute, and flip to cook the other side for another minute until just golden. Remove to a plate and repeat with remaining beef, adding more oil if needed.
- Remove the sliced onions from the marinade and cook in the pan, stirring often, until softened.
- Pour the marinade into the pan, add the water, and bring to a simmer. Add the beef and cook until tender and the sauce has reduced slightly, about 5 minutes.
- Season to taste with salt and pepper, then serve immediately topped with the softened onion rings.
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